Dry Fruit Kesar Kulfi


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No Indian meal is complete without a serving of Indian ice-cream - the kulfi! Kulfi holds a special place in Mughal cooking. This great dessert has been altered to no end in today's world to give you all flavours of kulfi. Here is an authentic version made with loads and loads of dry fruits and flavoured with saffron and cardamom.

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Serves 4.
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a few saffron (kesar) strands
1 tbsp arrowroot or cornflour
1 ltr full fat milk
1/3 cup sugar
1/4 tsp cardamom (elaichi) powder
1/2 cup chopped dried fruits (almonds, cashewnuts, raisins, pistachios)

  1. In a small bowl, soak the saffron in a little warm milk and keep aside.
  2. Dissolve the arrowroot or cornflour in 2 tbsp of water and keep aside.
  3. Put the milk in a broad non-stick pan and bring to boil.
  4. Add the arrowroot or cornflour solution and sugar and mix well.
  5. Simmer over a medium flame, while stirring continuously, till the milk reduces to a little less than half the original quantity (approx. 450 ml.).
  6. Cool completely, add the cardamom powder, saffron mixture and dry fruits and mix well.
  7. Pour into 5 kulfi moulds and freeze overnight till it sets.
  8. To unmould the kulfi, allow the kulfi moulds to remain outside the refrigerator for 5 minutes and then unmould by inserting a wooden skewer, stick or a fork, in the centre sand pull it out.
  9. Serve immediately.
RECIPE SOURCE : Mughlai KhanaBuy this cookbook
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 on 10 Apr 13 04:50 PM

Excellent kulfi.